Baked Halibut In Egyptian Cilantro Sauce Recipes

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

Steps:

• Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
• Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
• In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
• Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER

Steps:

• Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
• Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
• Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

BAKED HALIBUT IN EGYPTIAN CILANTRO SAUCE

Steps:

• 1 Put fish in a deep plate in one layer. Mix lemon juice with 1 tablespoon of the cilantro, 1 tablespoon of the oil and a pinch of the salt and pepper. Pour over fish; turn to coat both sides. 2 Heat oven to 400 degrees. Heat remaining oil or butter in a skillet. Add onion; cook over medium-low heat until soft but not brown, 5 minutes. Add garlic, green pepper and red pepper flakes; cook 1 minute. Stir in pureed tomatoes, tomato paste, ground coriander and cumin; cook 2 minutes. Stir in water; heat to a simmer. Add remaining chopped cilantro. Adjust seasoning. 3 Lightly oil a baking dish large enough to hold fish in a single layer. Spoon about one third of sauce into dish. Top with fish; sprinkle lightly with remaining salt and pepper to taste. Top with remaining sauce. Cover; bake until fish can just be flaked with a fork in its thickest part, 18-20 minutes. Garnish with cilantro sprigs.